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Ingredients
- 80 g breadcrumbs
- 40 g semi-coarse white wheat flour
- 1 egg
- 50 ml semi-skimmed milk
- 400 g raw potatoes
- 400 ml rapeseed or sunflower oil
- 2 blocks of Edam with 30%
Homemade Tartar Sauce
- 1 small onion
- 30 g pickles and 1 tablespoon of their brine
- 1 tablespoon of capers
- 60 g mayonnaise
- 30 g sour cream
- ½ teaspoon white granulated sugar
Instructions
- 1Prepare 3 deep bowls. In one, pour breadcrumbs, in the second, pour semi-coarse flour, and in the last bowl, beat 1 egg with 50 ml of milk. Then prepare an empty plate.
- 2First, dip the blocks of Edam cheese in water so that the flour adheres better. Then coat them first in flour, then in the egg mixture, then in breadcrumbs, and finally once more in the egg mixture and breadcrumbs. Place the coated Edam on the prepared plate and put it in the freezer for 30–35 minutes – this ensures that the cheese will have a better consistency after frying and will not leak during frying.
- 3While the coated Edam is cooling, cook the potatoes: Fill a large pot with a sufficient amount of water and salt it. Then peel the potatoes, cut them into smaller pieces, and place them in the pot with water. Bring the water to a boil over medium heat and then let the potatoes cook for 17–18 minutes until they soften. After cooking, drain them, return them to the pot, and cover with a lid to keep them warm until you prepare the fried cheese.
- 4Take the chilled Edam out of the freezer, prepare a pan, and heat 400 ml of oil in it over medium heat. Then place the coated Edam in the pan and fry them on each side for 4–5 minutes over medium to high heat. Keep an eye on them to prevent burning.
- 5Divide the fried Edam onto 2 plates and serve with the cooked potatoes.
Tip
Prepare homemade tartar sauce to go with the fried cheese and potatoes. You will need 1 small yellow onion, 30 g of pickles (and 1 tablespoon of their brine), 1 tablespoon of capers (optional), 60 g of mayonnaise, 30 g of sour cream, ½ teaspoon of white granulated sugar, salt, and pepper. Peel and finely chop the onion, cut the pickles into the smallest possible cubes, and finely chop the capers. Place the chopped ingredients into a small bowl, add mayonnaise, sour cream, 1 tablespoon of pickle brine, sugar, salt, and pepper, and mix everything thoroughly. Store the finished tartar sauce in the refrigerator.
30 minut v kuchyni
Do you want to enjoy a delicious meal but weren't born to spend half a day at the stove? Then you're in the right place! Cook quickly, deliciously, and affordably. The author of the photograph is Marie Bartošová.